- 1/ 2 cup unsalted butter, softened to room temperature
- 1/ 3 cup granulated sugar
- 1/ 3 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/ 2 cups all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon coarse Kosher salt, divided
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon ground cinnamon
- 1 teaspoon espresso powder or instant coffee
- 1 1/ 2 cups dark chocolate chips, divided
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
With an electric hand mixer, beat the butter, granulated sugar and brown sugar for about 3-4 minutes, until well combined and slightly lightened in color. Scrape down the bowl and gently mix in the vanilla extract and the egg; the mixture will be lumpy.
In a separate bowl, whisk together the flour, corn starch, 3/4 teaspoon salt, baking soda, cinnamon and espresso powder. Add the flour mixture to the butter-sugar mixture, mixing on low, and switching to a wooden spoon when the dough gets too thick. Add 1 cup of the chocolate chips, and use some muscle to mix those in along with all the remaining bits of flour.
Use a cookie scoop to portion out small cookies or a cupcake scoop to portion out large cookies. Space the dough two inches apart on the baking sheet. Top the cookies with the remaining 1/2 cup chocolate chips.
These can be baked immediately, or for a more pillowy cookie that spreads less, freeze the dough balls for 5-10 minutes before baking. Bake small cookies for 7 1/2 - 8 minutes and large cookies for about 12-14 minutes, until the edges are browned but the centers still look slightly underdone. Sprinkle with the remaining 1/4 teaspoon coarse salt. Cool on the pan for several minutes, then carefully transfer to a cooling rack to cool completely before storing in an airtight container.